Multicooker Redmond RMC-01

[kiara-25]

kiara-25,
is this Kalitva? Today, I also turned my hands on cake molds from Kalitva at 16 and 18 cm, 16 - seemed very small, but I liked 18, but I did not dare to buy without AF measurements, now I measured - 18 fits perfectly in AF, because. 18 at the top along with the rim, and at the bottom just 16.
And in Redik it hangs without reaching the heating element? But how does the cartoon work at the same time, it shouldn't, it seems, when the button in the center of the heater is not pressed ...

P.s. I tried it - indeed, Redik works even without a bowl with an open button on the heating element ...

[Gibus]

Gibus, this is the form of the company jarko made in Russia. Height 9.5 cm in total. Teng is missing. When proving, I turn on the yogurt program for 5-10 minutes several times. And then he just stands in a closed cartoon

[kiara-25]

kiara-25, Thank you. Does this Jarko fit into the AF in height? Or do you put it without a mesh basket?

[Gibus]

Gibus, yes, fits easily. It fits well into the basket, but I have xl, I don't know if the height of the baskets with the airfryer differs. I'll take a picture a little later, but now the bread is there.

but i have xl

but ... then I understand I have a small one - it may not fit ...

[Gibus]

Gibus, now the bread will be baked and I will measure the height of the basket for you and write in the topic about AF

I looked on the internet about the Rip C3 bowl, because they sell it with might and main, as with the ability to bake in the oven. Maybe if you buy a new one for the milk, and in the old one you can strain and bake?

And for what purpose do you need to bake bread in the oven in a multicooker pan? Did I understand the idea correctly?
It is more practical to buy a bread pan, it will be cheaper. Now you can freely buy aluminum molds and the bread in them bakes very well and is very tasty - special molds, thick aluminum In this form, the last proofing of the dough can be done, and it costs much cheaper than a multi-cooker

cheaper than a multicooker

+ bread shape * with a brick *, you can L10, for 250g of flour (the size of a small Borodinsky = about forms

And for what purpose do you need to bake bread in the oven in a multicooker pan? Did I understand the idea correctly?
It is more practical to buy a bread pan, it will be cheaper. Now you can freely buy aluminum molds and the bread in them bakes very well and is very tasty - special molds, thick aluminum In this form, the last proofing of the dough can be done, and it costs much cheaper than a multi-cooker

At first it was a question of letting the dough stand in Redmond 01 and taking it out of it to bake in AF.
If the aluminum fits here and there, of course, it would be chic,

But I would take a form for Redmond for 490r, and use both in a multicooker,
How to buy 300 rubles just a dish for the oven.
Only today I looked at Yandex market, there from 490 prices, then about 700, well, etc.

[Tatyana]

Tatyana, it is just that sometimes it is convenient to let the dough stand in a small mulch and then not pull it into another shape. And with other forms, you have to arrange dances with tambourines, cover them with a film, look for a warm place. And here there are fewer gestures

Added Thursday, March 31, 2016 4:56 PM

Oksana, and what kind of form for 490?

[kiara-25]

kiara-25,
Today from morning I typed on the Yandex market.
REDMOND RIP C3, that is the name of our own bowl from REDMOND 01.
The prices were displayed from 490 to more than 1000, from different sellers.
Well, the description, but the description is that it can be in the oven.

And now I am nervous about ordinary baking dishes, after the coating eaten to the holes by the curd casserole.
Therefore, I was inspired by the thought of a new bowl.

Added Thursday, March 31, 2016 6:32 PM

Girls, I have another question,
I have fried on the * PAR * program more than once, but all the time, like a splinter, the thought is that I read at the beginning of the topic, that people got errors there and the program stopped working.
But that was in 2013, and I bought mine in 2016.
I'm frying and getting nervous, is it possible or not?
Who fried what and what is the result, gives an error, or not?

[brendabaker]

brendabaker, thank you for the name of the bowl. Just today I thought I ought to buy a second one, otherwise the first one is always busy with yogurt. By the way, by the way .. I tried to make yogurt on evitalia. I put it overnight for 8 hours straight in a bowl in ultra milk. In the morning I look, a perfect flat surface and thick, as I wanted. The taste is excellent! Now I will do this all the time. On activation, I like the taste worse. I also bought all sorts of starter cultures on the site, there is yogurt and sour cream and fermented baked milk. We will heal with beneficial bacteria
Py Sy. I didn’t try to fry in the “steam” mode, I can’t tell you.

Who fried what and what is the result, gives an error, or not?

For me personally, the error popped up when trying to fry meat and cutlets. There were no such problems with frozen vegetables, frying in soup, cabbage and potatoes. I associate this with the presence of moisture and the temperature to which the bowl was heated, since I put vegetables in a cold bowl, closed the lid and only then turned on the mode. And when I tried to fry the meat, I warmed up an empty bowl before frying in order to put the meat in an already hot one and quickly seal it - here it was cut off ... and after the meat was laid, the lid was opened at the same time - perhaps this also matters.
I bought it last fall.

[Oksana]

Oksana, I did steamed soup with the lid closed, all the rules, there was no mistake. But when I tried to distance bread on yogurt in my own bowl, then there was an error after 5 or 10 minutes like

[Ilona]

Ilona,
And on yogurt, you need to turn it off after 7-10 minutes, otherwise the bowl will overheat,
You can also stand it on baked goods, but 3-4 minutes, on baking faster, I try with my hand to make it barely warm.

[Oksana]

Oksana, yes, I myself do not turn on yogurt for more than 5 minutes, and I would not even have guessed to do a proofing on baked goods

[Ilona]

Ilona,
And I would not have guessed, I READ about it in the book * Me and my slow cooker * Kitaeva Anna.
Just be sure to turn it off as soon as it becomes barely warm, just a couple of minutes is enough.

[Oksana]

Oksana, clear. Live and learn, it's called

Today I had to throw out buckwheat due to a delayed start.It is not the first time that I draw attention to the fact that cereals that have stood for half a night in a warm kitchen begin to smell very sharply, give a lot of foam (by the way, legumes too)
The same pack turned out to be AWESOME buckwheat in a rice cooker and quite decent in RICE / CROP mode.
The same rice, which I decided to soak for the night, then fish it clean, the rice cooker gave me such foam that I was already surprised.
Oatmeal also acquires an unpleasant sliminess,
Chickpeas, peas begin to bubble when cooking.
I concluded that the porridge still needs to be cooked either in the morning, or put in a slow cooker, and the legumes too.
Cooked potatoes, carrots for mashed potatoes, also taste worse than freshly boiled ones.
And this is not only in Redmond, but also in Philips, Zelmera and the slow cooker.
It's just that at first I decided on the device, or on the proluk and changed both this and that for * even better *, now I realized that it depends on how to prepare it.

[Oksana]

Oksana, but what is the pungent smell of buckwheat?

[Oksana]

Oksana, but what is the pungent smell of buckwheat?

I'm sorry, I thought about the cat when I went from the kitchen * scent *
Brown rice gives off * bedbugs *
And, on a delayed start, this is not my first time.
I sinned on bugs in cereals, on a metal thermos, on the bowls of a multicooker and slow cooker, changed the technique, threw out cereals and bought from another manufacturer, until I read a * Paleo Diet * that cereals and beans have their own coating that irritates the gastrointestinal human intestinal tract.
I cook right away, everything is fine, yesterday I again decided to * decorate my life *, as a result I had to put the dog and me on a new portion on the RICE / KRUPA mode

Today I had to throw out buckwheat due to a delayed start

Because the cereal, under the influence of the liquid, during the standby mode, begins to "ferment", because it is for a long time in a sealed container and without access to fresh air, it suffocates, plus the natural process of fermentation.
The same will happen if the poured cereal is left just on the table overnight. As a rule, when you leave the beans, then a cloudy liquid and an unpleasant odor with sediment appear. These are hard beans.
And buckwheat in water will soften so much overnight ... that you get porridge-malasha
There are no problems with such cereals in the morning put on the Porridge mode and you will get a perfectly cooked cereal

Today I had to throw out buckwheat because of a delayed start.It is not the first time that I draw attention to the fact that cereals that have stood for half a night in a warm kitchen begin to smell very harsh, give a lot of foam

Why am I asking, because the other day I put buckwheat in the night, as a result, I woke up from a sharp strong smell of buckwheat, as if it was burnt and the smell reached the bedroom. I had to get up half asleep and check what's what. It turned out that all the rules and buckwheat just fell. But the smell was ... But I noticed that buckwheat generally smells strong when it is cooked

But I noticed that buckwheat generally smells strong when it is cooked

That's right, buckwheat has a very strong smell when cooking. And I don't react to him normally, especially at night or in the morning.

Tatiana, it is. Just recently, I noticed this for myself that I had not even paid attention before when she was cooking on the stove. And now I strongly react to this smell.

before and did not pay attention when she was cooked on the stove. And now I strongly react to this smell.

And at my house they always swore when they cooked buckwheat for breakfast in the morning Such pardon, crumpled faces fell out of the bedroom, and squealed
I don't feel it in the kitchen, and when I leave the room, the smell penetrates through the doors

Virgo, can you, sorry, in position? ... For me, this (about buckwheat at a delayed start) is news-news, although everyone is giggling over my nose, in the sense that you can't fool me. Because of this, I started different multi for different dishes. Or do I like the smell of buckwheat so much? Or does our permafrost region not create the right temperature for fermentation?

Virgo, can you, sorry, in position?

Well, elderly people and men, it seems, are not observed in such a position, but crawl out to smell to cry
Everyone has different attitudes and perceptions of such smells.
And as a rule, the one who directly cooks and stands at the stove is less sensitive to the smell of buckwheat than those who smell it from afar

[Admin]

Admin, kiara-25,
I thought I was the only one who felt this
I also realized that cereals were fermenting, that something was being released from the kitchen heat.
Now I cooked brown rice in Redmond 01 according to all the rules.
1 hour locks, RIS mode, time, by default, and 30 minutes for heating,
So he smells so nice of bread for the whole apartment.
I just read, and here and in the reviews on multicooker, that people feel a foreign taste in cereals and sin, like I did before, on covering the bowl, on insecticides and all that.
And everything is very simple when you understand.
Thank you for speaking, my heart calmed down

1 hour lock, RIS mode, default time, and 30 minutes to warm up

And if such rice (even any) is simply put into a saucepan, filled with water and set to the CROUP mode, the default time is - what a gorgeous rice it will turn out, and delicious!
Without any rinsing and soaking in water

For me, for regular long-grain rice, 45 minutes is even too much. If there were 35 minutes by default, this program would be great at all. Press forward once more, if that

[Admin]

Admin,
Thank you,
I'll try without soaking
I am in cooking rice on the instructions for a rice cooker, focusing on brown rice for 1 hour, so that the grains are saturated with water, except for sophisticated rice cookers, such as ZOYURISHI, who do it themselves.

Added on Friday 01 Apr 2016 12:56 PM

Ilona,

You can manually set the time to 35 minutes.
First you need to give the key where the clock is set.
It shows 1 hour, 2 hours, and then immediately 0 hours and 15 minutes.
After that, press the minute button until it becomes 35 minutes.

[Oksana]

Oksana, thanks, I know that. I just love it when there are fewer button presses. If the default were 35, then there would be no need to walk in a circle until the desired time, just leave it this way or press again until 40 minutes

[Ilona]

Ilona,
That's for sure,
But its wonderful small volume and delicate cooking modes differ noticeably from my previous multicooker.
Yesterday I put out a tiny piece of turkey for the dog on the milk porridge mode.
If for myself, I would add another 10 minutes,
But it already became clear that the meat is not dry at all and is even softer than in a double boiler.
And I added only a couple of tablespoons of water, so as not to stunt the program.
And the potatoes that I fried in it are softer and juicier than from the oven and from Phillips 3060

[Oksana]

Oksana, here I agree to all 100, the mule is super cool, as I was touched by her for the first time. The size of the bowl is just lovely after 5 liters. Very convenient control, minimum unnecessary body movements, everything is simple and clear, the beauty is simple

[Ilona]

Ilona,
I don't know if this is the only thing I have, but in order to get rid of the smell, for example, of cabbage, I just need to cook rice in it and let it cool in a bowl.
And that's all, a pleasant clean smell from silicone too.
As I brought her home, as my mother taught me about a new saucepan, so she did.
That is, I cooked not very necessary rice for more than half the pan,
Allowed to cool. And she threw away the rice, which was supposed to take in all the factory grease, and everything that could be there.
Then they were surprised at the reviews about the smell, mine did not smell.

Added on Friday 01 Apr 2016 6:51 PM

Today I cooked RESTI (RESHTI) in it, in short, potato cakes.
I usually give in oil in a cast iron pan,
Today she grated 4 cartelfelins on a coarse grater, salted and pepper, put them in a bowl greased with vegetable oil (2 tablespoons).
Baking mode, 40 minutes, then half the battle with a spatula to make sure that it does not stick anywhere and turn it over with a double boiler.
And again 30 minutes for baking.
Ruddy, tender, whole whole, nothing has fallen apart, a little oily compared to a frying pan
Thickness1 approx. 1.5 cm.
I'll leave it for breakfast tomorrow.

[Oksana]

Oksana, I had a slight smell from the bowl of milk porridge, which gave a slight subtle taste to the porridge. Although the first course was rice, and in general I have it second-hand. Today I cooked millet, it seems normal. Let's see what happens next

[kiara-25]

kiara-25,
My favorite milk porridge is the slow cooker.
I put two heat-resistant cups in a bowl, pour water into the bowl and cook for 3-4 hours.
I want to try everything in the slow cooker in the same way, but every time I put it in the slow cooker again.
And so I already bought a clay pot, cut out a round silicone substrate.
After Easter I will try
I would also understand on which program to do this

[Oksana]

Oksana, that is, into the slow ceramic pots inside yet?

[Ilona]

Ilona

Yes
I pour water into the slow-cooker bowl and put cups of cereals in milk in it,
In one, for example, corn, in the other semolina.
And on high mode for 3 hours.
Once I will drop by and post, especially semolina.
And before thickening
You need to get ready, as with any technique.

I have a 3.5 liter slow cooker, I have a lot, this is more than a liter of porridge.
I make rice pudding, but I put it in the bowls, cover it with a film right on top so that there is no crust, cool it and put it in the refrigerator

It would be interesting to try in the cartoon

Please try Different porridges are important, different porridges are needed))

Here: #

[Tatyana]

Tatyana, thanks for the recipes

Girls, health! There is never too much porridge

[Tatyana]

Yesterday I drove my REDMOND, cooked brown rice in 3 modes.
The ideal, juicy grain turned out for BABY FOOD, time 1.5 hours, for 1 glass of washed rice 2 glasses of water.
In the RICE / KRUPA mode, the foam crawled out through the valve and even got on the table, the grains broke, the rice became sticky.
On the SOUP / STEWING mode, the cereal was torn into pieces, of course everything ran as it wanted, stood on guard.

Today I made buckwheat for BABY FOOD.
Excellent result, no heavy, buckwheat smell, no bitterness in the acus
For 1 glass of cereal, 2 glasses of water, time 1 hour.

Oatmeal is also ideal for BABY FOOD 1 to 2,, 25
Time 2 hours. Grains are of the same quality as young corn.

Girls, can anyone cook rice for sushi, or Japanese rice GOHAN in this slow cooker, give it. please, the exact recipe, I will be very grateful

Added Sunday 03 Apr 2016 09:19

Tatyana,
Thank you so much for the reference to cereals, very useful experiments with new types of cereals ..

[Oksana]

Oksana, thanks for the tip on cereals, we will know

Girls, today I made buckwheat SPECIALLY FOR YOU, and described in detail the cooking process

Buckwheat porridge, classic (for multicooker Redmond RMC-01) (Admin)

Perfect, juicy grain turned out for BABY FOOD

Oksanochka, I VERY LOVE this mode, I also cook porridge on it, meatballs in sauce, drown milk, and a lot of things. Very delicate

[Admin]

Admin,
Thanks again, I just cooked it, really a grain from a grain
The water was poured with a sinking heart, it turned out more than 2 cups on my phalanx.
She was afraid that she would run away, went to the bathroom to take a shower on nervous grounds.
In vain I was afraid, nothing jerked anywhere, everything was cooked without my intervention.
But the photo, as always, in the gallery, I cannot insert from the phone. excuse me.